Easy Caramel Flan Recipe
A rich and creamy homemade caramel flan topped with a luscious golden caramel sauce. This classic dessert is simple to make, with a smooth, melt-in-your-mouth texture that strikes the perfect balance between sweetness and creaminess. Ideal for any special occasion or as an everyday indulgence.
Ingredients
For the Flan
- 5 large eggs
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 tbsp pure vanilla extract
For the Caramel
- 1/2 cup granulated sugar
- 2 tbsp water
Instructions
Preparing the Caramel
- In a small saucepan, combine the 1/2 cup of sugar and 2 tablespoons of water.
- Heat over medium heat without stirring, swirling the pan occasionally to ensure even cooking.
- Once the sugar dissolves and turns a rich amber color, remove it from the heat immediately to prevent burning.
- Pour the caramel into the bottom of a 9-inch round baking dish or divide it among individual ramekins. Quickly tilt the dish or ramekins to coat the bottom evenly.
Preparing the Flan
- Preheat your oven to 320°F (160°C).
- In a mixing bowl, whisk the eggs lightly until combined.
- Add the 3/4 cup of sugar and whisk until the sugar is mostly dissolved.
- In a small saucepan, warm the milk over medium heat until just hot (do not let it boil). Remove from heat and stir in the vanilla extract.
- Slowly pour the warm milk into the egg mixture while whisking gently to prevent curdling.
Baking the Flan
- Pour the flan mixture into the prepared baking dish or ramekins over the caramel layer.
- Place the dish or ramekins into a larger baking pan, and pour hot water into the pan until it reaches halfway up the sides of the dish (this is the water bath).
- Bake for 40 to 50 minutes, or until the custard is set and a knife inserted into the center comes out clean.
Cooling and Serving
- Allow the flan to cool to room temperature, then cover it and refrigerate for at least 4 hours, or overnight for best results.
- To serve, run a knife around the edges of the flan, then invert it onto a serving plate. Let the caramel sauce flow over the top.
Notes
Recipe Notes & Tips
- Baking Time: Flan is done when the center jiggles slightly. Overbaking can cause a rubbery texture.
- Smooth Custard: For a silky texture, strain the mixture through a fine-mesh sieve before baking.
- Perfect Caramel: Avoid stirring the sugar while caramelizing—it can cause crystallization. Instead, gently swirl the pan.
- Flavor Variations: Try adding a touch of coffee, coconut milk, or even a splash of rum for a unique twist.
- Make Ahead: Flan tastes even better after chilling overnight, making it a perfect make-ahead dessert.